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Savory skirt steak rice bowls topped with zesty chimichurri sauce offer a delightful fusion of flavors and textures, making them an ideal choice for a satisfying meal. This recipe combines marinated skirt steak, fluffy rice, and fresh toppings, creating not only a nourishing dish but also an impressive presentation for family and friends. Whether you are hosting a dinner party or looking for a weekday meal that feels special, these rice bowls deliver on both taste and visual appeal. In this article, we will explore the intricacies of preparing this mouthwatering dish, from the marinade to the chimichurri sauce, ensuring your cooking experience is both enjoyable and rewarding.

Skirt Steak Rice Bowls with Chimichurri Sauce - Well Seasoned Studio

Indulge in the irresistible flavors of savory skirt steak rice bowls topped with zesty chimichurri sauce. This delicious dish combines marinated skirt steak, fluffy rice, and vibrant toppings for a satisfying meal that's perfect for any occasion. Discover the art of marinating, the secrets of making authentic chimichurri, and tips for assembling the perfect bowl. Elevate your dining experience with this stunning, nutritious recipe! #SkirtSteak #Chimichurri #RiceBowls #FarmToTable #MealPrep #Foodie #HealthyEating #DinnerParty
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Ingredients
  

For the skirt steak:

1.5 lbs skirt steak

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

For the chimichurri sauce:

1 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1/4 cup red wine vinegar

1/2 cup olive oil

Salt and pepper, to taste

For serving:

4 cups cooked rice (white, brown, or jasmine)

1 cup cherry tomatoes, halved

1 avocado, sliced

Optional toppings: pickled red onions, crumbled feta cheese, fresh lime wedges

Instructions
 

Prepare the Marinade for the Steak:

    In a medium bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture over the skirt steak and let it marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor.

      Make the Chimichurri Sauce:

        In a small bowl, mix together the chopped parsley, cilantro, minced garlic, red pepper flakes, and red wine vinegar. Slowly drizzle in the olive oil while stirring to combine. Season with salt and pepper to taste. Set aside to let the flavors meld.

          Cook the Skirt Steak:

            Preheat a grill or a cast-iron skillet over medium-high heat. Once hot, remove the steak from the marinade and place it on the grill. Cook for about 3-4 minutes on each side for medium-rare, adjusting the time if you prefer it more well-done. Remove from heat and let it rest for 5 minutes.

              Slice the Steak:

                After resting, slice the skirt steak against the grain into thin strips. This will help keep the steak tender.

                  Assemble the Rice Bowls:

                    In serving bowls, add a generous scoop of cooked rice as the base. Top with sliced skirt steak, halved cherry tomatoes, and avocado slices. Drizzle with the chimichurri sauce generously.

                      Add Optional Toppings:

                        If desired, sprinkle with pickled red onions, crumbled feta cheese, and serve with a lime wedge on the side for an extra burst of flavor.

                          Serve and Enjoy:

                            Serve immediately and enjoy your delicious skirt steak rice bowls topped with tangy chimichurri!

                              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4